Slow Simmered Cajun Red Beans and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, slow-cooked dish featuring tender red beans simmered with smoky sausage and aromatic spices, served over fluffy white rice. This southern-inspired mother’s day ready in about 135 minutes pairs dried red kidney beans, medium, diced yellow onion, medium, diced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (15 ratings) Prep: 15 min Cook: 120 min Serves 4 Southern cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried red kidney beans and soak them in water for at least 4 hours or overnight. Drain before cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 8 oz sliced andouille sausage and sauté for 4 minutes until browned and fragrant.
  3. Step 3: Add 1 medium diced yellow onion, 1 medium diced bell pepper, and 2 diced celery stalks to the pot. Cook over medium heat for 5 minutes until vegetables soften.
  4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
  5. Step 5: Add the soaked beans, 4 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp smoked paprika, and season with salt and black pepper. Bring to a boil, then reduce heat to low and simmer partially covered for 1.5 to 2 hours until beans are tender and sauce thickens.
  6. Step 6: While beans simmer, rinse 1 cup long grain white rice under cold water. In a separate saucepan, bring 2 cups water to a boil. Add rice, reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
  7. Step 7: Remove bay leaves from beans and adjust seasoning if needed. Serve the red beans over the cooked rice and garnish with 2 sliced green onions.

Frequently asked questions

How long does Slow Simmered Cajun Red Beans and Rice take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Simmered Cajun Red Beans and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried red kidney beans from drying out.

Can I substitute ingredients in Slow Simmered Cajun Red Beans and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Simmered Cajun Red Beans and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Simmered Cajun Red Beans and Rice?

Southern mother’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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